Attention Chocolate Lovers

By Steven Raichlen

Attention Chocolate Lovers

OK, chocolate may not be a primary ingredient in barbecue. Although before dismissing the notion entirely, consider life at the grill without Mexican Mole Poblano barbecue sauce (page 176 in Sauces, Rubs, and Marinades), Chipotle Chocolate Ribs (page 110 in Raichlen on Ribs), and of course, any of the numerous variations on that scout staple, S’mores (page 512 in Barbecue Bible; page 438 in How to Grill; and page 736 in BBQ USA).

At the moment, chocolate can only be called “chocolate” if it’s made with pure cocoa butter, but there’s legislation before the FDA to change this designation to include chocolate-like products made with artificial fat or vegetable. We have no beef with these products–we just don’t think they should be called “chocolate.” For more information and to let the FDA know your thoughts on this issue, please visit: Don’t Mess With Our Chocolate
The FDA will accept public comments until June 25, 2007.
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